Pasta & Noodles

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter. 

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed.

Tempeh skeptics, this recipe will make a convert of you.

Full-on explosive flavor in under an hour.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

The ultimate dinner-to-desk lunch dish.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.